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“...The concept of Food Safety Objective (FSO) has mostly been applied to understanding the effects...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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